Yesterday I promised to share with you my “Congrats, You’re Having a __” cupcake recipe, and today I will. But, I won’t fill in the blank until tomorrow. Since Darci will read this post before I get to LC, I’m leaving her in suspense of what they look like with the filling. She hates surprises ;)
Never fear! I will share how to fill the cupcakes. Don’t worry readers, I’ve got ya covered!
These cupcakes were adapted from the recipe I found on Cupcake Rehab, by adding 1/4 tsp of almond extract, using skim milk and adding more sprinkles. Think Funfetti Cupcakes, but not as much processed ingredients. They were amazing! This recipe WILL be a repeat offender.
Congrats You’re Having a __ Cupcakes
adapted from: Cupcake Rehab
1 ¼ c flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
1/4 tsp almond extract
½ c skim milk
1/3c rainbow sprinkles
Preheat oven to 350F. Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes.
Add egg and egg white, one at a time, beating on low. Then add
vanilla. Gradually add flour mixture in 3 additions, alternating with
milk in 2 additions, ending with the flour mixture.
Fold in rainbow sprinkles.Fill cupcake liners about 1/2-2/3 full.
Remove from pan and cool completely on a wire cooling rack.
Check on your sous-chef. Looks like someone has great seats to my baking show.
Once the cupcakes have cooled, core them to make room for stuffing. This gadget was discovered at Williams Sonoma. True love. My “thing” is stuffed cupcakes and this corer makes my like a million times easier! Last time I looked online it said they were out, but I stopped by the store and they had plenty, so you may want to do that too!
After the cupcakes are cored, fill them with any filling of your choice. This time I used a colored store-bought icing. The color, of course is still a secret. Other fillings I’ve used? Jams, mouse, icing with fruit (one time I used strawberry chucks). Don’t worry, I’ll share as the blog ages :).
Then it’s time for the icing on top. Slurp. I’m a fool for icing. Due to timing issues, I used the store-bought Funfetti Icing. So I didn’t make any icing from scratch? Slap me on the wrist ;) The cupcakes themselves are delicious!